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Rotisserie Turkey

Looking for how do cook an 8# Turkey on the Joetisserie.  Anyone done one?  Time and temp info would be appreciated.
Merry Christmas everyone!

Comments

  • SoCalTimSoCalTim Posts: 2,155
    I've done this, push lump to rear .. position a firebrick in center of firebowl, your gonna get alot of fat drippings so you'll need HDAF or ? in front of brick to catch them. Don't worry about temp thou I let my egg settle @ 325-350 or so - after 1.5 to 2 hrs check temp and proceed accordingly. My finish was almost 4 hrs
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
  • Thank you, I don't have a firebrick so what about using the platesetter?
    HDAF?  Not familiar with it's meaning.
  • Heavy Duty Aluminum Foil.

    In a full time state of entropious nebulinity as Head Brewmeister and Chief Flatulator @ Rancho Loco Brewery and Flatutorium, Kirkland, TN

  • SoCalTimSoCalTim Posts: 2,155
    Heavy Duty Aluminum Foil.
    You don't need an actual firebrick - myself, i wrap HDAF several times and let her do its job. I also go direct, with the lump pushed back and the brick in the middle you create a cool section. 
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
  • Photo EggPhoto Egg Posts: 7,900
    I thought 8# Turkey was catch and release! LOL
    Thank you,
    Darian

    Galveston Texas
  • Unimpressed with the end result. Cooked faster than I expected! Temp ran at 300 max.  Checked  bird temp at 2 hours and it was 180!  Breast was dry and a bit tough, dark was much better and moist.  Smoke flavor I did not care for.
    Doubt I'll try that again. 
    Does anyone ever run their egg up to say 500 to purge?  Just thinking,
    Thanks to all. Trust your Christmas was enjoyable. JR
  • @johnnyringo sorry I just saw this. 

    I tried a small tirkey when I got one and was also kinda “meh”. I spatchcocked a second one and it turned out much better. 

    And yes, you can run at 500 easy. Any time I have a really fatty food or I have a rotisserie chicken or something I let it run that hot just so I don’t have a fish or pizza or whatever come out funky. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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